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Get Ready For Game Day with PACE®
Author
Veg Life Staff
Ingredients
FOR THE 4 INGREDIENT SLIDERS:
makes about 12 sliders
1/4
C
PACE® Chunky Mild Salsa
1/2
C
Canned Chili Beans
Pinto beans in a mild chili sauce, drained of most juices
1/2
C
Tortilla Chips
processed into crumbs in the food processor
1
Tbl Cream Cheese
softened slightly
*
FOR SERVING THE 4 INGREDIENT SLIDERS:
Diced Tomato
Corn
Red Onion
Lettuce
Slider Rolls
Shredded Mexican Cheese
*
FOR THE AVOCADO MAYO:
1/4
C
Tbl Mayonnaise
or vegan Mayonnaise
2
Tbl Mashed Avocado
or you can use a prepared Guacamole as well
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FOR THE HOT CHILI BEAN & CHEESE DIP
makes 1 standard pie plate serving
8
oz
. Cream Cheese
or vegan Cream Cheese
about 1/2 C of PACE® Chunky Mild Salsa
1
can Chili Beans
15 oz., pinto beans in a light chili sauce or you can use your favorite beans
1/4
C
Corn
frozen and defrosted is fine
1/4
Tomatoes
diced
2
Tbl Red Onion
diced
1/3
C
Shredded Mexican Cheese
Tortilla Chips for serving
Instructions
TO MAKE THE 4 INGREDIENT SLIDERS:
Drain the chili beans and mash roughly with a fork, leaving some whole pieces.
In a food processor, add the tortilla chip and process until the texture of bread crumbs. Add to the beans along with the cream cheese and salsa.
Mix until combined.
Preheat a saute pan over medium high heat and add 1 Tbl of oil.
Using a small scoop, portion the bean mixture and shape each into a patty.
Cook until the first side gets slightly golden. Flip and repeat. Do not overcook.
Cut a slider roll in half and spread some of the avocado mayo mixture onto each half.
Place some lettuce, if desired.
Add your slider and top with a diced tomatoes, corn and red onion. Finish with a sprinkling of shredded Mexican cheese.
_________________________________________________________________________________
TO MAKE THE HOT CHILI BEAN & CHEESE DIP:
Preheat your oven to 350 degrees.
Spread the softened cream cheese into the bottom of the baking dish.
Next add the salsa followed by the chili beans.
Bake until bubbly and golden.
Now add your corn, tomatoes and red onions. Top with shredded cheese.
Bake just until the cheese melts and serve with your favorite tortilla chips and a dollop of that avocado mayonnaise.